Habanero Cream Sauce recipe

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Ingredients

2 habanero peppers
⅔ cup milk, divided (or as needed)
2 tablespoons butter
2 tablespoons all-purpose flour
1 pinch salt
1 pinch ground paprika
1 tablespoon chopped fresh cilantro

Nutrition Info

174.6 calories
carbohydrate: 10.5 g
cholesterol: 37 mg
fat: 13.3 g
fiber: 0.6 g
protein: 3.8 g
saturatedFat: 8.3 g
servingSize: -
sodium: 116.7 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Roast peppers in preheated oven until nearly browned, 5 to 10 minutes.

  3. Remove and discard seeds and stems from peppers. Transfer peppers to a food processor. Blend peppers and 2 tablespoons milk in the food processor until smooth.

  4. Melt butter in a skillet over medium heat until bubbly. Stir flour into the melted butter, cook until the mixture starts to brown, 2 to 3 minutes. Add the pepper mixture to the flour mixture. Begin whisking milk into the mixture, cook, whisking regularly, until it begins to thicken, thinning with additional milk as needed. Season with salt and paprika. Sprinkle cilantro over the sauce to serve.

Recipe Yield

2 servings

Recipe Note

A spicy cream sauce for Mexican meals. Cream can be substituted for milk, and margarine for butter. I normally serve this drizzled over shredded chicken in tortillas.

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